Mexican Pork Cemita Sandwiches

Ingredients

For chile-marinated pork

6 dried guajillo chiles

1 dried ancho chile

4 thin (1/2- inch) rib pork chops, bones (1 lb total) discarded

1/2 teaspoon cumin seeds

1/4 teaspoon black peppercorns

1 whole clove

1 cinnamon stick

2 tablespoons cider vinegar

2 large garlic cloves, quartered

1 teaspoon dried oregano

1 teaspoon salt

3 tablespoons vegetable oil

For sandwiches:

4 Mexican cemita rolls or sesame seed hamburger buns

2 avocados

1/2 cup fresh papalo leaves or cilantro leaves

1 1/2 cups Oaxaca cheese or mozzarella cheese, shredded

4 chipotle chiles in adobo, finely chopped

1/2 large white onion, thinly sliced

1 large plum tomato, thinly sliced crosswise

Preparation

Discard chile stems and cut guajillo and ancho chiles open lengthwise. Discard seeds and ribs.

Heat a dry heavy skillet over moderate heat until hot, then toast chiles, a few at a time, turning and pressing down with tongs, until softened and fragrant, about 10 seconds per side.

Transfer chiles to a bowl, then cover with hot water and soak until softened, about 20 minutes.

Trim fat and sinews from pork and pound between 2 sheets of wax paper with flat side of a meat pounder or with a rolling pin until meat is about 1/8 inch thick.

Heat skillet over low heat until hot then toast cumin, peppercorns, clove, and cinnamon, stirring constantly, until fragrant, about 1 minute.

Transfer spices to a blender and add vinegar, garlic, oregano, salt, and soaked chiles with about 1/3 cup soaking water, then blend until smooth. Transfer half of chile paste to an airtight container and chill or freeze for another use, then put remainder in a small bowl.

Spread a thin layer of chile paste in middle of a sheet of plastic wrap large enough to wrap all of meat and put 1 pork chop over paste. Spread a thin layer of chile paste on top, then continue layering meat, spreading each piece with chile paste. Wrap stacked pork in plastic wrap and marinate, chilled, at least 2 hours.

Heat 1 1/2 tablespoons oil in a heavy skillet over moderately high heat until hot but not smoking. Season pork chops with salt and sauté, in batches, adding more oil as necessary, until just cooked through, 1 to 2 minutes per side.

Toast rolls in the oven until golden brown.

In a bowl, lightly mash avocado with a fork, then spread on both sides of rolls. Season avocado with salt, then top with papalo or cilantro. Next layer pork, cheese, chipotles, onion, and tomato.